Ninja Woodfire Smoked Chicken with Alabama White Sauce
Get ready to elevate your BBQ game with this Smoked Whole Chicken on the Ninja Woodfire, topped with tangy Alabama White Sauce. The Ninja Woodfire ensures a perfectly smoked, juicy chicken with that irresistible smoky flavor. The zesty, creamy Alabama White Sauce adds a unique twist, making this dish a surefire hit at any gathering. Serve it up and watch your guests come back for more!
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Servings: 6
Calories: 729kcal
Equipment
- Ninja Woodfire Oven
- Elevated Rack
- Tongs
- Cutting Board
- Knife
- Whisk
Ingredients
Smoked Chicken
- 5 lb Whole Chicken
- 2 tablespoon Sea Salt
- 2 tablespoon Black Pepper
- 2 tablespoon Granulated Garlic
- 2 tablespoon Granulated Onion
- 1 tablespoon Smoked Paprika
- 2 tablespoon Avocado Oil Any neutral oil will work
- Wood Pellets
Alabama White Sauce
- 1 Cup Mayonnaise
- ¼ Cup Apple Cider Vinegar
- 2 tablespoon Brown Sugar
- 1 tablespoon Lemon Juice
- ½ teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Smoked Paprika - Can sub Cayenne
Instructions
- Take the bird out of the package and dry it well. Next, Spatchcock the chicken per the instructions in the video. You are removing the backbone and the entire rib cage. This makes it easier to slice and serve and also lets it lay even flatter than if you left the ribcage in the chicken.
- Sprinkle the entire skin side with sea salt. Don’t go too heavy just a nice light dusting. Now set the chicken in a refrigerator to “dry brine” for 3-4 hours or overnight if you can.
- When you are ready to cook add a full hopper of your favorite pellets to the Ninja Woodfire. For this smoke I used Smokinpecans Pecan Shell Pellets.
- Take the chicken out of the refrigerator and pat it dry. Next, spritz or rub the chicken with some oil. Sprinkle it with granulated garlic, granulated onion, black pepper and some smoked paprika. Season the meat side and the skin side. Feel free to use your favorite BBQ rub as long as it does not have a lot of salt. Remember we already salted the skin. If the chicken needs some extra salt on the meat you can always do it one the board with a finishing salt.
- Set the Ninja Woodfire to the smoker setting and 150F or 66C and set the timer for 3 hours.
- When the Ninja says to add food place your rack in the smoker and the chicken on top of the rack. I have found that this helps the airflow all around the food to improve smoke flavor. If you have a Pro Connect XL you can add in your probe to monitor the temp of the chicken.
- Cook at the 145F or 63C for the first hour. This is going to help get a really nice smoky flavor. After the first hour turn the temp on the smoker up to 375 and cook it the rest of the way and to crisp up the skin. Take the bird to 165F or 74C internal. The thing you are looking for is the king to get a little crispy. You can go as far as 170F but I would not recommend going to far past that as the chicken can dry out.
- Some people dunk the chicken before it is fully cooked and make a glaze out of it, some people “dunk” the whole chicken in the sauce and let it coat it then let it rest for 5 minutes and others like to use the sauce as a dipping sauce. I went with the “dunk and rest”.
Video
Nutrition
Calories: 729kcal | Carbohydrates: 10g | Protein: 35g | Fat: 60g | Saturated Fat: 13g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 2.89mg | Potassium: 476mg | Fiber: 2g | Sugar: 5g | Vitamin A: 865IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg
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